Stephen Burrows

Turmeric Cauliflower Dip with Color-Blocked Crudité

A buyer at New York’s Henri Bendel, where Stephen Burrows had an atelier in the ’70s, once said: “Selling his clothes was like selling candy.” And his designs, rendered in flowing jersey and chiffon, with rippling lettuce hems and graphic patterns all in an exuberant palette, do feel akin to a sugar rush. Our patterned crudité and acid-yellow turmeric dip mimics that visual buzz.

makes3 cups (serves 12)

3
Tbsp
extra virgin olive oil, divided

1
cup
roughly chopped white onion

2
garlic cloves, roughly chopped

4
inches peeled fresh turmeric, roughly chopped

½
head cauliflower, cut into 1-inch pieces, about 3½ to 4 cups

¼
cup
dried red lentils, rinsed

zest of 1 lemon

1
Tbsp
lemon juice

vegetables for dipping

1

Heat 1 Tbsp oil in a large saucepan over medium-high heat. Stir in onion, garlic, and turmeric and cook, stirring occasionally until onion is translucent. Add the cauliflower, lentils, 1 cup water and a generous pinch of salt. Stir and bring to a boil. Reduce heat, cover and simmer until most of the water has been absorbed and cauliflower and lentils are tender, 12 to 15 minutes. Cool slightly.

2

Transfer cauliflower mixture to a blender along with zest, lemon juice, and remaining oil. Blend until very smooth. Cool and then chill, covered. Flavor is best when made 1 day ahead. Serve cool or at room temperature.

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